Can every form of hexose be (safe for human consumption) fermented? Including cellulose and blood glucose, besides fructose and lactose?
One can make “celluosic ethanol” from things like grasses, wood, and other plants. It’s apparently been considered as a replacement for the fuel ethanol that’s currently made from corn or sugarcane (as those are foodstocks), but it’s apparently more complex and expensive to make. No idea if it’s potable.
A friend of a friend makes starfruit wine here, though not commercially. It’s okay.
People also make jaboticaba wine here, though the place that does it commercially, Volcano Winery, just makes grape wine with a bit of jaboticaba flavoring added. It’s not that great. The same friend who makes starfruit wine has also made jaboticaba wine, using the jaboticaba for the fermentation process. That was pretty good.
I give you Kudzu.
When you find a recipe. Son-of-a-wrek wants it.
Does kudzu bear fruit? If it does, I bet that booze could be made from it.
I like the way Son-of-a-wrek thinks.
IIRC, a tonic can be made from kudzu; but not something you can get drunk on, but rather the opposite. A type of herbal Antabuse
I was watching mead-making on PBS (This Week Old House - interobang), which was a perfectly clean jug, water, yeast, honey, and an airlock bubble valve. I wondered how much real quality would be lost if they’d used Karo syrup or whatever.
A friend once served us home-made artichoke wine. Possibly the most vile stuff I’ve ever put deliberately into my mouth.
It has a fruit.
The root is the thing tho’.
Decades ago my in-laws had grape trellises, and we went through year after year of jarring grape juice. While my wife was out of town recently I got rid of maybe 40 or 50 of these jars, just washed them out and recycled them, and I was delighted to find that all the jars stored on top of one of the refrigerators, which is a warmer spot than usual, had fermented somehow.
I debated giving it a taste, but I couldn’t get myself to do it.
In meadmaking circles, honey+maple mead is known as “aceryglyn.” There’s tons of terms for meads depending on additives, for example “melomel” is with the addition of fruit. Some specific fruits have their own name, grape mead is “pyment.”
Mead tastes very distinctly of honey. So, i don’t know if “quality” would be lost, but it would sure taste different if it were made with corn syrup.
Durian wine was first made in 2013.
These usually have some alcohol like many fermentations, but are sub-0.5% and so not considered an alcoholic drink in most places.
I’ve also made blaand from milk whey, which is wine strength. I didn’t like it after a short age though it wasn’t terrible, I’ll check it later.
But if you want real milk alcohol, there’s arkhi.
Was it intended to be wine, or an intentionally bitter appertif-type? Because Cynar is an artichoke bitters common in many bars if not a household name.
That we know of, anyway!
Definitely wine.
Prison stills have produced alcoholic drinks from almost anything that the prisoners can get a hold of. (And ‘palatable’ is only a loose criteria in prison.)
Possibly Quadrop would know of some examples in his experience.
Tell us more!
In the history of “phrases I never thought I’d encounter” that is definitely a winner.
LOL at “somehow.”
Anyway, congratulations, you basically made prison wine.
Should you ever find yourself incarcerated, your skillz will hold you in good stead with your new roommates.